Grain Free Sugar Cookies (Version imprimable)
Grain-free cookies with sweet white chocolate topping and pink sprinkles.
# Composition:
→ Base for Cookies
01 -
1 1/2 teaspoons vanilla extract
02 -
1 egg
03 -
1/4 cup sugar
04 -
1/4 cup baking Stevia
05 -
1/4 cup coconut oil, melted and cooled
06 -
1/2 cup grass-fed butter, softened
07 -
1/2 cup coconut flour
08 -
2 cups almond flour
09 -
1/2 teaspoon salt
10 -
1/2 teaspoon baking soda
→ Chocolate Topping
11 -
Sprinkles (optional)
12 -
2 drops pink food coloring
13 -
1 tablespoon coconut oil
14 -
1/2 cup white chocolate chips
# Étapes de réalisation:
01 -
Mix dry ingredients in one bowl. Beat together butter, Stevia, sugar, and oil separately. Stir in egg and vanilla. Slowly combine with dry mix until smooth.
02 -
Shape dough into a ball, wrap it up in plastic wrap, and leave it in the fridge for at least 1 hour or up to a whole day.
03 -
Flatten chilled dough between two sheets of parchment to 1/4-inch thickness. Cut into shapes and bake in a 350°F oven for 10-13 minutes, until edges turn golden.
04 -
Microwave the chocolate and oil together until melted. Stir in food coloring, dip cooled cookies, and sprinkle on decorations if you'd like.
# Détails supplémentaires:
01 -
Keeps fresh for about a week in a sealed container
02 -
Freeze plain (unglazed) cookies for as long as 3 months